Browned Butter Red Velvet Brownies
Everything you love about red velvet in a completely indulgent, fudgy brownie.
I’ve been wanting to make Red Velvet brownies for a while now, but I wanted to do something different than the cake mix version (which I used as the bottom layer of my Red Velvet Brookies). I really wanted to do something from scratch, and make a brownie that had a really great, rich flavor.
So I went back to my Browned Butter Brownie recipe (which is soooo rich and fudgy and delicious, hummana hummana) and made a few alterations. The result was nothing short of decadent.
The top crackled and the center was moist, just like perfect brownies should be. And the browned butter add an extra layer of flavor.
I sent these out of the house as fast as I could, because it wouldn’t have taken me long to demolish them on my own. So I didn’t get a chance to try these warm with ice cream, but the next time we make them I’m heading straight for the freezer aisle right away. Because these are the perfect brownies to eat with ice cream and drizzling of warm Nutella.
- 1 1/4 cups salted butter
- 2 1/2 cups granulated sugar
- 4 eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 tbsp red velvet food coloring*
- 1/4 cup buttermilk (or 3 tbsp milk + 1 tbsp vinegar)
- 2 1/2 cup all purpose flour
- optional: powdered sugar for dusting
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish by spraying with non-stick cooking spray and lining with parchment paper (optional, but I like to do it so I can lift the brownies right out of the dish).
- Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little "bits" have formed. It can be difficult to see the color of the butter as it foams a bit, so I go by smell-- it will be very fragrant, smelling almost like caramel.
- Pour the butter into the bowl of a stand mixer (no need to cool). Add the sugar and cocoa powder and beat until smooth. Add the eggs, one at a time, mixing in between each addition until almost creamy.
- Add the salt, buttermilk, red food coloring, and vanilla.
- Add the flour mix well. Batter will be thick.
- Use a sturdy rubber spatula to spread batter in the 9x13 pan. Bake for 30-35 minutes until toothpick inserted comes out clean.
- Let cool, then cut into 2" squares to serve.
*As in any from-scratch red velvet recipe, the amount of food coloring you use is totally up to you. This is the amount I used to produce the color you see pictured.